Goat Cheese, Spinach, Ham & Caramelized Onion Hash

Although I was less than satisfied with the crust for my Goat Cheese, Spinach, Ham & Caramelized Onion Pizza, I couldn't bring myself to throw it away.  So, I decided to scrape off the toppings a create a hash for the following days lunch. 

Goat Cheese, Spinach Ham & Caramelized Onion Hash

2 tablespoons olive oil
1 sweet onion
1 teaspoon salt
1 teaspoon sugar
3 slices Hormel Natural Ham (sliced)
2 ounces goat cheese
2 cups baby spinach
1 russet potato, diced (I leave the skin on)

Heat 1 Tbsp of the olive oil in a fry pan over medium-low heat. Add the onions and salt and cook for 20 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don't brown too quickly. Add the sugar and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. Pick up the dark brown bits and stir them into the onions, then turn off the heat and set aside.

In a separate fry pan, heat 1 Tbsp of the olive oil over medium-high heat.  Add the diced potato, cooking until tender and golden brown.

When your onions are complete, remove from the pan and add your 2 cups of pre-washed (and dried) spinach. Saute until wilted, then place on paper towel to absorb and excess water.

Combine the potato, onions, spinach and ham.  Top with crumbled goat cheese.